06SUNDAY LUNCH AT SW16 BAR AND KITCHEN
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Featuring more than 350 objects, the exhibition charts the evolution of the house9s legacy of art, design and craftsmanship since the turn of the 20th century.
It was at that point that the three grandsons of founder LouisFrançois set out to create the first globally recognised jewellery house, establishing branches in Paris, London and New York.
With an enviable client list of royalty and aristocracy, Cartier became known as 8the jeweller of kings and the king of jewellers9 and later broadened its appeal thanks to the devotion of leading creatives from the worlds of cinema, music and fashion.
Across three main sections the exhibition explores the creativity of Cartier and the emergence of its signature style, the legacy of its technical ingenuity and craftsmanship.
Cartier, V&A South Kensington
The Sainsbury Gallery until 16th November 2025
SW16 Bar & Kitchen is a short walk from Streatham Hill Station (Southern Railway) and the Leighton Court bus stop outside, and we were travelled by bus from the North of London not realising the London Marathon was on, so it took us 2 hours!
Inside it’s long and cavernous, a lot larger than how it looks from the outside. Tables and banquette seating are available for dining, with high tables for cocktails and snacks.
Mark ordered a glass of wine - a Mandarossa Frappato with aromas of Parma Violet, hibiscus, and cherry; and a similar taste. It was quite light, medium bodied, and very enjoyable.
While I ordered a Koi Pond cocktail which comprised tequila, matcha syrup, Mastiha (which is a Greek mastic liqueur), lime and egg white. This was a smooth matcha tasting cocktail with a kick of tequilla and a creamy head. It was far too easy to drink!
We then had an assortment of snacks and small plates to start. First, cured stone bass - yuzu and ponzu dressing, blackberries, black garlic emulsion and biber. Wow, we loved this. A light and mouth-watering dish to start the feast! Citrussy fish with pockets of flavour and textures. I'll need to try and make this at home.
Marinated Cantabrian Anchovies with garlic, chilli and lemon zest next. Simple, yet delicious (don’t be afraid if you’re not a spice fan as the chilli wasn’t hot).
Third on the table was grilled asparagus with confit shallots, feta crumble and cured egg yolk. Tender asparagus coated with a buttery umami sauce with creamy feta and egg yolk. Another falling into the simple yet delicious category and another to try and emulate at home.
Fourth was beef carpaccio - mushroom ketchup, artichoke, mustard, capers, truffle mayo and a parmesan tuille. This was another dish that was oh so easy to keep eating. Flavour upon flavour atop tender beef, a big plate of it too with an equally large cheesy tuille.
Onto the main event, on Sundays there is a choice of salt marsh roast lamb; 28 day Scottish beef striploin; Dingly Dell Farm Porchetta; Norfolk black corn fed roast chicken; or wild mushroom and beetroot wellington.
Mark chose the 28 day Scottish beef striploin served with roast potatoes, maple glazed carrots, cabbage, celeriac puree and a HUGE Yorkshire pudding. Oh so tender pink beef, fluffy and crispy roasties, perfectly cooked carrots with just a hint of crunch atop a smooth puree. The Yorkie was big and wasn't too crisp so that it had enough spongy segments to soak up the juices and gravy.
For me, it was the salt marsh roast lamb, again with roast potatoes, maple glazed carrots, cabbage, celeriac puree and another immense Yorkie, which was superb, as were the veggies. Melt-in-the-mouth lamb with a good strong flavour and a grassy, scrumptious layer of fat.
We also shared a side of hispi cabbage with crispy shallots, lime cream and burnt onion puree. We love cabbage, so it’s always good to see this much maligned veg on the menu and given some love. The crispy shallot and onion puree added another level of taste and texture to this dish.
Of course a Sunday lunch isn't the same without at least a little bit of pudding. We were stuffed, so couldn't make it to sticky toffee pudding or hazelnut tiramisu However the Affogato al Pistachio with homemade pistachio ice cream, coffee and brandy caught Marks eye. Creamy and nutty ice cream with a strong coffee, and that little bit different to the usual affogato.
It was just a scoop of apple, pear and vanilla sorbet for myself. Not too sweet and not too sour either, just right for the end to such a next-level roast.
verdict
Perfect, really perfect. This Sunday lunch was really impressive and well worth the 2-hour bus journey. We loved the quality of the ingredients and the combination of flavours involved in every dish. Special shout out to the cured stone bass from the starters. Friendly and helpful service, with staff who worked well together, especially as it was so busy, but there was still a relaxed ambience.
5 Streatham High Road, Streatham, SW16
Sw16barandkitchen.com
The idyllic Pierhouse Hotel on the Appin peninsula is situated right beside the passenger ferry to the isle of Lismore; boasting views of Loch Linnhe towards the summits of the Morvern peninsula, but it isn9t just the views that are worth the trip here. The Pierhouse is somewhere to visit if you want great seafood. 8Seafood heaven9, it says on the board outside, and it truly is as we can attest.
Reaching Port Appin is easy by car, however, we came by train to Connel Bridge and attempted to take the 918 bus to Appin and then a taxi from there. However, after waiting 30 minutes in the cold with no sign of the bus and nothing on the West Coast Motors tracker we decided to take refuge in The Glue Pot pub at the Oyster Inn, with its roaring fire, so we re-arranged our taxi from there. Thankfully, Jimmy, the local taxi driver is lovely and has a warm, reliable car!
The hotel is a traditional stone building that fits perfectly into its surroundings. Its prime location right by the water means you can enjoy stunning views from the restaurant and some of the rooms. Although it is a sea loch the water was very calm during our stay.
The hotel has direct access to a small pier, allowing guests to take leisurely strolls along the water, soak up the fresh sea air, or take the short ferry ride to Lismore. Departures are fairly regular, with two late sailings on Fridays and Saturdays.
If you like walking then a trip to Lismore could be worked into your itinerary, it’s a flat island and there’s no bus. The Lismore Gaelic Heritage Centre is a 75 minute walk away.
Rooms at The Pierhouse Hotel provide cliff or sea views, with some being dog-friendly. Our room looked out over the water and was tastefully decorated.
MAKING IT MORE MEMORABLE THAN THE SOUFFLÉ WE HAD AT MICHEL ROUX JR.’S LE GAVROCHE IN LONDON.
The Pierhouse Hotel has a highly regarded restaurant, and is part of the same group which owns The Three Chimneys, which is perhaps the more famous of the two but we think the Pierhouse should be a destination in itself. They serve a variety of delicious dishes made from the freshest local ingredients and specialise in locally caught seafood.
Loch Creran Oysters, fried and served on a tarragon gremolata. Two oysters caught in a local sea loch. We both prefer cooked oysters to raw for the taste and texture. Here they were battered and served with a very herby, flavoursome gremolata.
Arbroath Smokie and Mull Cheddar Soufflé – Unfortunately, it had begun to deflate by the time we photographed it however it had a lot of strong cheese and a smokey flavour with tender fish, making it more memorable than the soufflé we had at Michel Roux Jr.’s Le Gavroche in London.
Piermaster Bouillabaisse – today’s choice of fish, mussels, langoustine, miso. We have actually been to Marseille and eaten bouillabaisse there, and you know what, this is every bit as good, possibly even better!
Catch of the day was monkfish, one of our favourite varieties of white fish; served with salsa verde and grilled perfectly. This meaty portion was as good as anything we ate at Nathan Outlaw’s 2 Michelinstarred restaurant in Cornwall.
Sea buckthorn panna cotta. Sea buckthorn is one of those things we don’t see enough of on Scottish menus given that it grows in abundance in certain coastal locations. This was creamy and tart with an exquisite, delicate and crisp tuile on top.
Malted Ovation dark chocolate tart. Really malty Ovaltine vibes from this one. Dense, indulgent chocolate. Served with local Highland Fold ginger ice cream, made just a few miles away, on the other side of inner sea loch, Loch Creran.
After dinner, you can relax in one of the side rooms with a drink or a book, or retreat to your room to enjoy the sounds of the waves through the open window.
AFTER BEING
© FoodieExplorers
After what seems like the quietest night of sleep we awoke to watch the ferry make its way across to Lismore before making our way to the restaurant
We picked our table and settled down with freshly pressed orange juice and Laprig valley apple juice alongside Wee Tea Company Tea and Forth Coffee. It was lovely to see a small bottle of milk on the table from the Isle of Gigha’s, Wee Isle Dairy.
Being beside the sea, we both picked fish! Mark chose the grilled Letterfinlay kipper with poached eggs.
After being beaten to the soufflé the night before, I wasn’t missing this Arbroath smokie toasted scone with poached eggs and hollandaise sauce.
After breakfast we chatted with Chef Michael Leathley who had just brought in some fresh oysters for the day’s service. Formerly at A’Challtainn fish restaurant in Glasgow, Michael has a stunning menu and we hope that we conveyed to him how happy we were with his food and our experience.
Pierhousehotel.co.uk
Repast by Jenny Linford is written in collaboration with experts at the British Museum and focuses on artefacts in the Museum’s collection bringing them together into 13 thematic and illustrated chapters, starting with explorations of hunting and gathering and ending with the history of eating out.
Along the way, Jenny looks at agriculture, alcohol and cooking – from ancient clay cooking vessels to exquisite gold cups –spanning multiple continents and dating from prehistory to the modern day.
Publisher: Thames & Hudson Ltd
ISBN: 9780500481158
Slomo founders Rob and Josie da Bank are bringing their talent for festival programming to create a season of wellbeing at venues throughout the South of England.
Rooted in the principles of contrast therapy, Slomo’s collection of Nordic-inspired wood fired saunas, ice baths, cold plunges, Dutch hot tubs and fire pits can be found across London, Dorset, Somerset, Hampshire and the Isle of Wight: including the highly-anticipated launch of the inaugural Slomo Wellbeing Festival at Camp Bestival, the first of its kind.
slomo.me.
Tambia, the single origin, speciality coffee from Colombia is launching a new look and feel this month as it evolves its original craft paper bags to an elegant and fully recyclable pack.
Each coffee bag has a deep navyblue background with the gold logo, a radiant sun encircling a coffee bean, paying homage to the parent company’s name, Oro Molido or "ground gold" in Spanish.
The design also includes a hummingbird, a nod to Colombia’s nature and biodiversity as the country is home to 160 species of hummingbirds, more than any country in the world. bility and commitment to quality. Tambia’s farms are third generation, familyowned, displaying an unparalleled expertise in farming coffee.
tambiacoffee.com
Highland Single Malt Scotch Whisky Fettercairn will unveil a garden that pays homage to its Cairngorms home at this year’s RHS Chelsea Flower Show.
The Fettercairn Wilderness Retreat is inspired by the Scottish Cairngorms landscape, home of Fettercairn’s 200year-old distillery.
The innovative garden is designed by Sonia Kamel, Sally Giles and Helier Bowling, who collectively form ssh scapes, who visited the distillery and landscape on holiday. Inspired by the colours, textures and elemental nature of the landscape, the trio have included particular nods to the distillery’s unique copper cooling ring and planting inspired by species native to the area.
The RHS Chelsea Flower Show takes place from 20th to 24th May within the grounds of the Royal Hospital Chelsea. The Fettercairn Wilderness Retreat can be found at site number SE802.
This fantastic gift box contains 4 cans of Summerleaze Hazy Pale, 4 cans of Helles Beach Cornish Lager and a Firebrand Brewing Co.branded ⅔rds pint mencia-style glass. Summerleaze Hazy Pale is a beer that embodies the vibrant spirit of summer. It is brewed using a pale malt base, hopped with a copious blend of Citra and Nectaron for an explosion of fruity flavour with waves of peach and citrus. Helles Beach Cornish Lager is biscuity and floral with a hint of spice. It’s made using Cascade hops to give a subtle citrus flavour for a super satisfying finish.
firebrandbrewing.co.uk
MR. WHITE’S GIN is a bold, smooth, modern classic, with a contemporary twist, rooted in English tradition with a nod to the chef’s Italian heritage. Marco Pierre White joined with a Master Distiller to create a gin so smooth it can be poured neat or used in classic cocktails.
This exceptional gin will be available in 100 top Sainsbury’s branches across the UK from 28 April 2025 priced at £32.99 RRP for a 70cl bottle. It will also be sold through Sainsburys.co.uk
Sloane Place is embracing the welcome feel of Spring in the air with the launch of their new all-day dining menu. Fusing European influences with the best seasonal British ingredients, the Spring menu pays homage to modern European culinary tradition, with a refined nod to the restaurant's charming Chelsea backdrop.
Set the tone to start with a classic Beef Carpaccio with Walnuts and Tête de Moine cheese or the Tartare of Yellowtail with Avocado and a Light Chilli Dressing, or take a trip to Italy with Burrata with Datterini Tomatoes, Olive Oil and Basil.
A classic Croque Monsieur made with Toasted Brioche, Shaved Ham and a Blend of Emmental and Comté cheeses. Add Rosemary and Onion Fries to complete the picture. More substantial mains include a Grilled rib-Eye with Café de Paris Butter, or a flavoursome Grilled Salmon with Sautéed Kale and Pink Fir Potatoes. If last year’s craze for Schnitzel still has you wanting more, there’s an indulgent Veal Schnitzel with Brown Butter, Capers and Anchovies to opt for.
Round off decadently with the Sloane Place Signature Chocolate Hazelnut Marquise.
sloaneplace.com
CLAP HOUSE Ibiza has announced it will be opening its doors in 2025.
Designed to offer a seamless fusion of luxury, al fresco dining, holistic wellness and fitness, CLAP HOUSE Ibiza promises an unparalleled lifestyle experience on the White Isle.
Nestled within the lush greenery of the Ibizan hills, this new wellbeing destination invites islanders to restore balance through relaxation, culinary, and holistic experiences. From revitalising wellness mornings to tranquil poolside afternoons and serene sunset gatherings, ormer Pilates, yoga and stretching as well as cutting-edge nutrition advice that elevate both body and mind.
claprestaurant.com/ibiza
Loch Duart, the premium Scottish salmon of choice for top chefs, restaurants, and foodies around the world, has launched its very own smoked salmon.
This exceptional product is made using just two natural ingredients – their award-winning Scottish salmon and pure sea salt and is available in two varieties - 8Signature Smoke9 and 8Double Smoked9. all-scale, low-impact farms are based in the communities of North West Scotland.
lochduart.com/how-to-buy
Amuse by Kevin Dalgleish is unveiling its newly refurbished bar area which offers a more relaxed and flexible experience for guests, whether visiting for a pre-dinner aperitif, an after dinner dram.
Designed to accommodate 15–18 guests, The Bar provides an elegant yet casual setting where visitors can explore Amuse’s extensive whisky collection, curated wine list and an imaginative selection of creative cocktails.
Located at the heart of Aberdeen’s vibrant dining scene, Amuse by Kevin Dalgleish continues to evolve while staying true to its ethos of delivering exceptional hospitality and showcasing the best regional produce.
amuse-restaurant.com
Made in Cornwall, Jolly’s Ginger Beer is ideal for enjoying on its own or to concoct the perfect summer cocktail.
Crafted from a warming blend of ginger and spices, Jolly’s Ginger Beer is made from Cornish spring water, infused with a kick of Cornish chillies.
jollydrinks.co.uk
The Old Course Hotel, Golf Resort & Spa unveils the transformation of its iconic fourth floor.
The hotel’s much-loved Road Hole Restaurant and Road Hole Bar have been thoughtfully renovated, offering luxury inspired by the coastal scenery of Fife, the ultimate destination for relaxed fine dining. With floor-to-ceiling windows overlooking its namesake, the Old Course’s legendary 17 hole, and framing panoramic views of West Sands beach, the interiors now match the breathtaking surroundings, led by acclaimed design firm Richmond International. th
Each of the dining and drinking spaces on the fourth floor boasts its own distinct identity. Guests can watch as talented chefs transform the finest local produce into signature dishes such as St Andrews Bay lobster ravioli and a French-inspired Vacherin dessert, made with strawberries from nearby Blacketyside farm.
For more information about Old Course Hotel, Golf Resort & Spa, visit oldcoursehotel.co.uk
BIRCH Premium Botanical Vodka is the flagship product of Buck & Birch.
Founded in 2016, Buck & Birch is known for creating drink that celebrate the wonders of the wild and the incredible ingredients nature has to offer.
We joined Tom Chisholm and Rupert Waites to tap sap birch, forage and learn what makes Buck & Birch special
We started the day with a forage with Rupert around the woods where he showcased his knowledge of the nature surrounding us. Most of us know about nettles and wild garlic, today we discovered how to add ground elder and cow parsley to our foraging list.
The team at Buck & Birch work with this woodland near to their distillery to tap the sap from the trees and a responsible and sustainable way. Tapping this sap provides income to the community woodland, which funds its upkeep.
Rupert has a deep love for these woods, and so he should. Did you know that Birch trees play a vital rol in nature? They are. known as a pioneer species as they will be amongst the first trees to occupy land. The tree stablisies the soil, enabling further reforestation and reconstruction of the ecosystem.
This bringing of life to what was once barren ground has meant that in some cultures birch trees as seen as a symbol of renewal and strength.
We were shown how the sap is harvested, with a small drill hole and a tap attached. This sap can be used neat or made into a syrup. Ian from Panda & Sons, Number 30 in the Worlds 50 best bars, described it as "Scottish coconut water". After harvesting, Buck & Birch convert this delicious sap into Birch wild botanical vodka. We tried it neat and mixed in a martini. Tom also recommended trying it with soda or tonic as a refreshing alternative to a G&T.
The warmer days mean that it’s the perfect time to think about the grooming essentials every man needs when traveling — so you can stay fresh and protected on the go, wherever you are.
Harry’s has got you covered with their...
Essentials Shave Kit (£21.85) features a Truman, razor with an ultra-sharp blade and a new handle that offers an ergonomic, no-slip grip. It gives you ultimate control for a smooth shave. Plus, it comes in fresh, spring-ready colours - take your pick from sleek two-tone or sophisticated single hueshoused in a stylish wash-bag with a travel-sized mini Shave Gel, great for a weekend away.
When it comes to skincare, the Harry’s Face Lotion (£6) with SPF is a must-have. It's a great all-in-one to pack, and the Brightening Eye Cream (£6.50) will take care of those under-eye circles. Their Targeted Blemish Treatment (£5) is perfect for undoing the effects of long flights or late nights.
For an instant refresh, try Harry’s Post-Shave Mist (£11). It’s like a mini vacation for your facesoothing, cooling, and perfect for rejuvenating your skin after a day in the sun. And don’t forget a signature scent to start (or end) your day right. Harry’s miniature Shower gel’s (£2) has a rich lather that keeps your skin feeling smooth and conditioned long after you’ve stepped out of the shower. Choose from four energizing scents: Fig, Stone, Wildlands, and Shiso.
Harrys.com
In 2015, FIGGI Beauty founder Jeanne was diagnosed with panic disorder which disrupted my life, plans, hopes and dreams. Sensitive skin, exacerbated by anxiety, prompted her to create FIGGI with products created around her favourite ingredient, South African Rooibos extract. These products aim to restore the Calm with effective, but luxurious formulas.
Nourish the Goddess Evening Rescue Cream Regular (£45.00). End your day with intensive hydration and skin barrier repair with the FIGGI Nourish the Goddess Evening Rescue Cream. This rich, fragrance-free night cream is designed to deeply nourish, restore, and soothe dry, sensitive skin while you sleep. Formulated with ceramides, antioxidants, and skinreplenishing ingredients, it helps strengthen the skin’s natural barrier, lock in moisture, and promote a soft, calm, and radiant complexion by morning. Wake up to skin that feels comforted, replenished, and beautifully renewed.
Refresh The Goddess Gentle Gel Cleanser Regular (£24.00). Remove surface dirt and impurities with the FIGGI Refresh the Goddess Gentle Gel Cleanser—a luxuriously creamy, non-foaming formula designed to cleanse without disrupting the skin’s natural balance. With its silky, soothing texture, this gentle cleanser is often described as "a tonic" by our goddesses. Perfect for dry, sensitive, and reactive skin, it leaves your complexion feeling clean, refreshed, and nourished—never tight or stripped.
Miracle Mist (£25.00)
Bid farewell to tired, stressed skin and embrace a moment of calm tranquility with FIGGI’s Miracle Mist. This hydrating, antioxidant-rich facial mist is designed to soothe, refresh, and revitalize sensitive skin. Whether you need a quick midday hydration boost or a lightweight prep step before your skincare routine, this mist delivers instant nourishment and dewy radiance—wherever you are.
Infused with FIGGI’s highest concentration of Rooibos extract, this mist aligns with our gentle skincare philosophy: fragrance-free, essential oil-free, artificial colorant-free, linalool-free, limonene-free, vegan, and cruelty-free.
figgibeautyuk.com
Lloyd Foster’s artwork for The Billboard Project at SWG3. Photo by Michael Hunter.
The installation features a three-photo collage captured in Foster’s New York studio, portraying the artist in a custom-designed garment with wing-like structures - a visual echo of the angelic and winged figures that often populate his sculptural works.
Juxtaposing personal travel photographs with painterly elements, Foster's creations transform fleeting encounters into lasting, memorycharged forms. The imagery draws on a rich tapestry of memories: children from Ghana and travels across Africa, cultural symbols, urban life, and deeply personal narratives rooted in his experience growing up in the United States.
The Billboard Project began in 2015, initiated by Glasgow-based artist Jim Lambie, who installed the first work on the side of what was then a disused warehouse beside the SWG3 campus.
SWG3.tv
Ahether you9re hosting easter lunch for the family, or simply enjoying a glass after work, a chilled glass of red is sure to go down a treat for those looking for a refreshing sip.
While chilling wine has traditionally been reserved for whites and rosés, chilled reds are becoming an increasingly popular way to enhance certain flavours and aromatics.
Troy Sides, Sommelier and Wine Manager at Divino Enoteca, shares his expertise on which reds are best served chilled and his favourite pairings to enjoy this spring/summer.
For a red that really shines straight out of the fridge, Frappato is your best friend. The light and fragrant Sicilian variety is a bit like a rosé that9s just finished a long workout - delicate, floral and packed with red berry notes, but with a refreshing lift of acidity. It9s a dream pairing with tuna and salmon, following the classic winepairing mantra, 8pink with pink9.
When chilling red wine at home, you want to make sure you don9t overdo it. Chilling slightly for around 20-45 minutes in the fridge is the sweet spot. The slightly lower degree in temperature enhances the acidity and flavours that little bit more, taking the wine to the next level.
The age-old advice to serve red wine at room temperature originated in cooler climates and predates the advent of central heating, when room temperatures were much cooler than they are nowadays. With modern technology, most reds are served too warm these days and could benefit from a slight chilling.
Elegantly styled reds like a Pinot Noir, Etna Rosso or a lighter Barolo and Valpolicella variant all work particularly well when chilled. At Divino Enoteca, our favourites to serve are the David Sterza Valpolicella, Planeta Etna Rosso, and Angelo Veglio Barolo, perfect for enjoying al fresco in our terrace.
divinoedinburgh.com
This cocktail is from Jersey’s leading luxury hotelLongueville Manor, who’s head barman, Diogo, has created a series of cocktails inspired by the produce in their vast kitchen garden. Each season he will be serving a different cocktail in the bar…and especially for Spring/early Summer he has created a very fresh Rhubarb Spring Cocktail.
Be sure to pull up a seat by the hotels vast swimming pool and enjoy sipping on this deliciously fresh cocktail!
Longuevillemanor.com
Image Supplied
Spring:
50ml Whitley Neill rhubarb & ginger gin
25ml Brockman’s Orange Kiss gin
50ml fresh rhubarb juice
25ml home-made elderflower syrup
Fresh ginger
Fresh mint
Dash of angostura bitters
Aquafaba
Topped up with Champagne
Ingredients
500ml rapeseed oil
Splash of soy sauce
Splash of mirin
100g salt
2 fillets of sea bream
For the dressing
50ml dashi vinegar (Tosazu)
50ml fresh orange juice
80ml olive oil
Method
1. Place the rapeseed oil into a container along with a splash of mirin and soy sauce, then pop inside your freezer.
2. Dissolve the salt into 1 litre of warm water then chill in your fridge.
3. Once cool, place the fillets of sea bream into your water/brine solution for 10 minutes.
4. Remove the bream from the brine and pat dry, then place in the fridge uncovered for 30 minutes.
5. Light your barbecue or grill, and barbecue the bream until the skin is crispy but the fish is still raw.
6. As soon as the skin is crispy, place the bream fillets into your freezer oil for 20 minutes.
7. Whilst you wait for the bream to cool, make your dressing, by mixing together the dashi vinegar, orange juice and olive oil.
8. Take your bream out of the oil and gently pat dry, the cold oil prevents the skin from going soft.
9. Place the bream skin side down on your chopping board and slice thinly top to bottom.
10. Place the bream on a plate and pour the dressing on each side of the fillet.
oxandfinch.com
Baked Chocolate Mousse Recipe from Jenna Todd, Pastry Chef at 18 at Rusacks, St Andrews
Ingredients
240g 70% dark chocolate
112g water
40g whisky
6 large eggs
76g sugar
2 scoops of good quality vanilla ice cream to serve
Method
1.
Melt chocolate and water over a bain-marie until smooth.
Add whisky to chocolate mix and stir well.2.
3.
In an electric mixer whisk together eggs and sugar until they are pale and have increased in volume.
4.
Fold ¼ of the egg mixture into the chocolate, followed carefully by the rest of the egg mixture so as not to knock out the air.
Divide the mousse mixture into a high sided serving d ish5. Place dishes into a bain-marie to cook.6.
7.
Cook at 160 degrees for 15 minutes (centre of mousse should be around 68 degrees)
Matthews Cotswold Flour 8Odds and End9s Cake
This recipe is inspired by the carrot cake, but it9s designed really to use up what ingredients you have in the cupboard, alongside the half used vegetable scraps in the fridge.
The recipe makes some really forgiving muffin style cakes, and as long as you try and stick to the basic measurements given you can freestyle as much as you need to use things up and reduce waste! The cakes also use Matthews Cotswold Spelt Flour which is regeneratively farmed so even better for the planet.
Cotswoldflour.com
Supplied
Ingredients
200g Nuts or seeds - use any you like or have in the cupboard
240g Oil - use whichever you have - vegetable, coconut, light olive, or melted butter is fine
190g Roasted vegetable - butternut squash, sweet potatoes, swede, apples, pears all work really well
300g Matthews Light Spelt Flour
260g Grated fresh vegetables - carrots, courgette, beetroot, parsnips, or butternut squash are all good
400g Sugar - brown, muscovado, caster, granulated
4
Eggs
Spices - vanilla, ginger, cinnamon, cloves - think along these lines and measure as much as you like
2tsp Baking powder
1tsp Baking soda
1tsp Salt
Method
Preheat the oven to 180c and line a muffin tray with paper cases.
In the bowl of a large stand mixer fitted with a paddle attachment, add all of the ingredients listed Set the mixer on a slow speed for 5-6 minutes, until all the ingredients are well incorporated. Scrape the mixer down with a spatula to ensure nothing has settled at the bottom of the bowl.
Use a mechanical ice cream scoop to deposit the cake mix into the liners - filling them just over 2/3rds full.
Once all your liners are full, sprinkle the tops of each muffin with a little granulated sugar and some extra nuts or seeds if you have them left. Bake the muffins for 18-22 minutes or until golden brown and well risen. A skewer inserted into the middle of the cake should come out clean.
Let the muffins cool completely in the tins before you remove and enjoy! They will keep for several days but also freeze well for another day!
Image Supplied
Writer Alison Irvine, photographer and filmmaker Chris Leslie, and illustrator Mitch Miller have collaborated for a new book Concrete Dreams: The Rise & Fall of Cumbernauld Town Centre.
The book captures the complex legacy of the iconic 1960s-built Town Centre Brutalist megastructure, now set to be demolished.
During their 18-month-long research project, the artists gained exclusive behind-the-scenes access to the building and spent time interviewing Cumbernauld’s residents past and present, collecting stories associated with it, exploring perspectives and asking: should we save the Town Centre or demolish it?
Concretedreams.org.uk
